There are countless ways to use the clear, plastic containers you often see stacked in restaurants for your own prep. Tall ones are perfect for large quantities of stocks and ice creams, while shorter ones can hide pestos and dressings away. As you are well aware, dinner routines are an essential part of the week, and storing your food prep in easy-to-see containers should help. The best part? These lids are interchangeable, so you don’t have to worry about a stray topper.
Saucy, cheesy and full of herbs — this stuffed manicotti with coppa and rustic pesto is sure to please.
I use no appliance more than this one. I use it for pureeing, chopping, slicing and shredding. Cuisinart (Amazon, starting at $30) has long been my go-to brand; I grew up with one and now own half a dozen. Other companies, like KitchenAid and Breville, also make good food processors. Sizes range from quite large (14 or 16-cup bowls) to mini (about 2 cups). I recommend one little one, for things like mincing garlic or making pesto, and one large, for everything else.
I haven’t eaten meat in 45 years, but I’m not a vegan — I’ve been known to eat a veggie omelette with cheese now and then.
I came up with the accompanying recipe one Wednesday at about 7 p.m. while staring down a hungry family and a mostly empty refrigerator, and w…